Feast with the Sababa folks

Feast with the Sababa folks

Tal Smith, owner of the popular Sea Point deli, Sababa, is back with new recipes in ‘Feast with Sababa: Middle Eastern and Mediterranean Food’. This follows the incredible success of the first Sababa cookbook and the constant request for more recipes.

This is a beautiful book full of delectable recipes featuring an array of meze, salads, risottos and meat recipes, among others. It also includes easy-to-make recipes for labneh, tabbouleh, aubergine parmigiana, lamb couftes and spanakopita’s. The book ends off with sweet treats like tiramisu, tahini biscuits and Greek shortbread biscuits.

Sababa is all about uncomplicated wholesome food with a Middle Eastern and Mediterranean influence. It is the kind of healthy and affordable food that almost everyone loves to cook in their homes.

“Sababa shares a few delectable recipes, cooking tips and stories from the kitchens of the well-known Cape Town restaurant/deli by the same name written by the owners, sisters Tal Smith and Nirit Saban. This book not only showcases some of their signature dishes, but also delves into the stories behind the food: the Saban family, the love of food and the essential sense of togetherness that their culinary successes are built on,” New Living has praised the book.

Check it out and decide for yourself. I think you’re gonna love it!

Let’s cook!

Chicken, Pea and Potato Stew

Serves 5–6

A classic from my childhood and a delicious one-pot meal.

Ingredients:

¼ cup vegetable oil

2 onions, diced

Salt and freshly ground black pepper

1 tsp garlic, crushed

1 chilli, chopped

2 tsp turmeric

1 tsp paprika

3 cups frozen peas

1 kg chicken pieces, skinless thighs and drumsticks

500ml water

30g coriander, chopped

600g potatoes, peeled

Method:

Heat the oil in a pot and fry the onions with salt and pepper until soft and translucent. Stir in the

garlic and then add the chilli and spices. Add the peas, chicken pieces, water and coriander and cook for about 20 minutes on a medium heat.

Cut the potatoes lengthways into slices 2–3 cm thick. Add the potatoes and more water if necessary and continue cooking for another 20 minutes, or until the potatoes have cooked through.

Cook’s Note:

I love using chicken thighs and drumsticks because the meat is tender and simply falls off the bone when cooked. If you use chicken breast fillets, just slice them into strips and add along with the potatoes to avoid them drying out. The potatoes are only added for the last 20 minutes of cooking so they hold their shape – be careful not to overcook them.